Fried Chicken Livers

20 min 2-3 servings
  • 500g chicken liver, washed and trimmed of any sinew
  • 4 tablespoons of pomegranate molasses
  • 5-6 garlic cloves, sliced thinly
  • 100gr of Lurpak Unsalted Butter
  • 1 tablespoon of caster sugar
  • Pomegranate seeds and coriander to garnis
Fried Chicken Livers


  1. Heat 50gr butter in a pan big enough to hold the chicken livers, when hot, fry the chicken livers until browned on each side, about 7-10 minutes then remove from the pan and set aside momentarily
  2. Add 50gr butter and allow to melt, then add the sliced garlic and fry for about 30 seconds
  3. Return the chicken liver, add the pomegranate molasses and sugar and stir, allow the molasses to bubble on a very low heat for about 1 minute
  4. Garnish with fresh pomegranate seeds and chopped coriander or parsley

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